Matthew Kovac IFPRI-FAO conference side event, "Accelerating the End of Hunger and Malnutrition" November 28–30, 2018 Bangkok, Thailand

1. How to build urban food systems for
better diets, nutrition and health in
LMIC
Matt Kovac, FIA Executive Director, 30/11/2018

2. Demand Drivers & Food Trends
HEALTH & WELLNESS
(Clean label, functional foods, sugar
reduction, novel foods ingredients)
CONVENIENCE
(Ready meals, snacks)
AGING POPULATION
(Elderly nutrition)
SUSTAINABLE FOODS
(Alternative proteins, food waste,
sustainable packaging)
PERSONALIZED NUTRITION

3. Stronger growth in developing
countries
Health & Wellness
= High Potential
Source: Euromonitor, Nielson, Mintel
$1 trillion in 2017
6% CAGR

4. ▪ Longer working hours
▪ More dual/household incomes
▪ Double digit CAGR forecasted through
2022
READY TO EAT & DRINK
EAT
▪ $146bn, 10% CAGR
DRINK
▪ $1.9tn, 3.0% CAGR
Convenience Foods
Source: Allied Market Research & Markets

5. Sustainable Foods
Source: Statista, Barkley, Ecowatch, FAIRR
FOOD WASTE
• 30% all food never eaten
• 81% people prefer to buy sustainably produced brands
• 67% say will pay for more products with minimal waste
Alternative proteins
• Meat 60% greenhouse gas emissions
• 1/3 millennials eat protein substitute once a week
• $5.2bn market value

6. The biggest commercial opportunity over the
next five years
▪Healthier & sustainable foods
▪Affordable
▪Convenient
▪Mass market
▪Asian phenotype

7. Which of the problems should food innovation focus on addressing?
Top three problems, % respondents
Industry innovation priorities
Source: The Economist Intelligence Unit
According to 420 surveyed
food industry executives
across the region, the top
two business sector
innovation priorities are:
● Lowering the
environmental footprint
of food packaging
● Meeting consumer
demands for healthy
and sustainable foods

8. What are the biggest obstacles to food innovation (agriculture production, or food
product development) in your core market/s? Top three obstacles, % respondents
Barriers to innovation delivery
According to 420 surveyed
food industry executives
across the region, the path
to innovation has a
number of key obstacles
with the top two being:
● Costs to develop new
products and
innovations
● Weak research base/
inadequate scientific
expertise/ lack of talent
Source: The Economist Intelligence Unit

9. Singapore’s Ecosystem for Innovation
FOODINNOVATE

10. Creating institutions & channelling
investment to address market gaps

11. Food Ecosystem for start-ups FIA
RESEARCH
INSTITUTES
RETAIL/
QSR
PACKAGING
FOOD
COMPANIES
PRIMARY
PROCESSORS
TRADERS &
PLANTATION
OWNERS
4. BUILD
REGULATORY
FRAMEWORKS
3. SUPPORTING
START-UPS
2. CO-INNOVATION
1. BUILD
KNOWLEDGE BASE
INGREDIENTS
POLICY
&
REGULATORS
ACCELERATORS

12. THANK YOU!